Best Spinach Kugel Recipes

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SPINACH KUGEL



Spinach Kugel image

My grandmother always made this wonderful kugel at every family dinner. It is moist and delicious and VERY easy to make!

Provided by BAKERJOY

Categories     Side Dish

Time 1h30m

Yield 18

Number Of Ingredients 7

1 (16 ounce) package egg noodles
6 eggs, beaten
8 ounces butter, melted
1 (16 ounce) container sour cream
2 (1 ounce) envelopes dry onion soup mix
1 teaspoon black pepper
4 (10 ounce) boxes frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook the pasta until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Combine the eggs, melted butter, sour cream, soup mix, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
  • Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 23.6 g, Cholesterol 113.3 mg, Fat 18.4 g, Fiber 2.9 g, Protein 8.8 g, SaturatedFat 10.5 g, Sodium 432.5 mg, Sugar 1.2 g

SPINACH AND FETA NOODLE KUGEL



Spinach and Feta Noodle Kugel image

This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you're looking for a new take on a classic holiday dish or a simple vegetarian side, here's your answer.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick cooking spray, for the baking dish
Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
3 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, finely chopped
4 scallions, chopped, white and green parts separated
Three 10-ounce packages frozen cut spinach, thawed and drained
4 large eggs, lightly beaten
2 cups heavy cream
1 cup sour cream
3 cups crumbled feta (about 16 ounces)
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
  • Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
  • Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
  • Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

PASSOVER SPINACH VEGETABLE KUGEL



Passover Spinach Vegetable Kugel image

Make and share this Passover Spinach Vegetable Kugel recipe from Food.com.

Provided by murr433

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

10 ounces spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushroom, chopped
3 egg whites
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal

Steps:

  • Preheat oven to 350 degrees F.
  • Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
  • Cool and squeeze dry.
  • Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
  • Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
  • Chop spinach coarsely. Combine with remaining ingredients and mix well.
  • Pour into a sprayed 7" x 11" Pyrex casserole.
  • Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

Nutrition Facts : Calories 75.1, Fat 0.5, SaturatedFat 0.1, Sodium 385.4, Carbohydrate 14.3, Fiber 3.2, Sugar 4.5, Protein 4.9

SPINACH KUGEL



Spinach Kugel image

A delicious side dish. Can be made ahead and reheated. Great to take to holiday dinners, barbecues, etc. Everyone loves this dish. My aunt, Sylvia, who was the best cook in the world gave me this recipe and I have since given this recipe to others who also love it. Try it, you won't be disappointed. I have also made this with frozen broccoli. It's just as good.

Provided by LizCl

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces fine noodles, cooked and drained
3 eggs, slightly beaten
1 (10 ounce) package frozen spinach, cooked and drained
1/2 pint non-dairy coffee creamer, coffee rich brand
1/2 cup melted margarine
1 (1 1/4 ounce) package onion soup mix

Steps:

  • Mix noodles and rest of ingredients.
  • Put in greased 2 quart dish.
  • Bake at 325 degrees for 1 hour.

SPINACH KUGEL (PAREVE)



Spinach Kugel (Pareve) image

This is the spinach kugel that I have prepared for my family. It is a yummy dish to serve for Passover. I got this recipe from a friend who made this for us and even "spinach haters" loved it! Equipment needed: Large skillet Food processor Large mixing bowl 9" x 13" Casserole dish

Provided by fgjolly

Categories     Spinach

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs frozen chopped spinach, thawed and drained
3/4 cup margarine
2 cups onions, chopped
1 cup celery, chopped
1 cup mushroom, sliced
3 cups carrots, shredded
1 1/2 cups matzo meal
6 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
olive oil (cooking spray)

Steps:

  • Preheat oven to 350 degrees.
  • Saute onion, celery and mushrooms in margarine for 10 minutes. Stir often. Place mixture into a large mixing bowl.
  • Add the carrots, matzo meal, spinach, salt and pepper, and eggs to cooled vegetables. Mix well.
  • Pour mixture into prepared 9x13 inch casserole dish.
  • Bake for 40-45 minutes until firm.

SPINACH NOODLE KUGEL (DAIRY)



Spinach Noodle Kugel (Dairy) image

Kugels are so easy to make and there are so many varieties. This is from Ida Loverde, "From Our Jersey Shore Kitchens",(1982). It is Kosher as a dairy dish since it has sour cream and butter.

Provided by Oolala

Categories     Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 lb egg noodles, cooked, drained
1/2 pint sour cream
1/4 lb butter, melted
2 (10 ounce) boxes frozen spinach, thawed, chopped, well drained
1 (2 ounce) package dry onion soup mix
3 eggs, beaten

Steps:

  • Mix all of the above ingredients by hand to blend and combine.
  • Put in greased casserole and bake at 350 degrees for 30-35 minutes.

Nutrition Facts : Calories 691.9, Fat 43.2, SaturatedFat 24.4, Cholesterol 293.5, Sodium 1512.5, Carbohydrate 58.7, Fiber 7.7, Sugar 5.6, Protein 22.1

SUPER SPINACH AND ONION KUGEL



Super Spinach and Onion Kugel image

I snuck a bite of the spinach mix before I combined it with the noodles, and it was really tasty. I knew I'd like this dish once cooked. I did cover this with tinfoil about halfway through baking to make sure the noodles didn't get too hard. This was a big hit in the Test Kitchen!

Provided by Laurie Gordon

Categories     Other Side Dishes

Time 1h20m

Number Of Ingredients 9

1 16 ounce package wide egg noodles (note: if you want to keep this kosher, use the kosher noodles they put out in the store surrounding the jewish holidays)
4 box frozen chopped spinach, thawed and drained
6 eggs
1 c unsalted butter, melted
1 16 ounce container sour cream (i use the light version)
2 envelopes dry onion soup mix (lipton or the store brand)
1 dash(es) black pepper
1 tsp vanilla extract
1 dash(es) garlic powder (not garlic salt... there's enough salt flavor from the soup mix)

Steps:

  • 1. Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with cooking spray.
  • 2. Cook and drain the egg noodles according to package directions. Thaw and drain the spinach well - take the time to really drain out as much water as possible.
  • 3. Beat the eggs then add in the melted butter (allow to cool a bit), sour cream, onion soup mix, pepper, garlic powder and vanilla extract. Beat well.
  • 4. Fold in the spinach and mix well with a spoon.
  • 5. Pour into prepared baking dish and bake for an hour (or until done depending on the finickiness of your oven. It should be golden brown. Watch it toward the end, and if it starts to brown too quickly, cover with foil.

SPINACH-MUSHROOM MATZO KUGEL



Spinach-Mushroom Matzo Kugel image

This makes a wonderful moist melt-in-your-mouth matzo kugel --- matzo farfel may be found at any Jewish deli or in the Jewish section of your major grocery store --- make certain to cook the spinach firstly according to package directions before adding to the recipe, then hand-squeeze out any moisture from the spinach, if you like lots of spinach then add in the full package.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup vegetable oil or 1/3 cup olive oil
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, chopped
1 large celery rib, diced
0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
3 1/2 cups matzo farfel
2 large eggs, slightly beaten
1 (10 1/2 ounce) can chicken broth
1 1/4 cups hot water
1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1/4-1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Grease a 2-quart casserole dish.
  • Heat oil in a large skillet over medium-high heat.
  • Add in mushrooms, cook stirring until they loose their moisture.
  • Add onion and celery; saute until tender (about 4 minutes).
  • Add in spinach and cook stirring for 2 minutes.
  • Remove skillet from heat and cool the mixture just slightly.
  • Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
  • Bake uncovered at 375 degrees F for about 30 minutes.

Nutrition Facts : Calories 166.9, Fat 14.4, SaturatedFat 2.3, Cholesterol 70.5, Sodium 219.8, Carbohydrate 5.2, Fiber 1.6, Sugar 2.2, Protein 5.7

MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS



Mushroom-Spinach Matzoh Kugel in Muffin Pans image

Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years. All of the slicing and chopping can be done in the food processor, and the recipe goes together fast. Can be made ahead and reheated. I've never tried freezing them, but that would probably work, too.

Provided by PamC6283

Categories     Spinach

Time 1h10m

Yield 24 individual kugels, 24 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1 lb button mushroom, sliced thin in food processor
3 celery ribs, chopped
1 medium onion, chopped
3/4 cup water
3 large eggs
2 (10 1/2 ounce) cans condensed chicken broth or 2 (10 1/2 ounce) cans vegetable broth, undiluted
7 matzohs, broken by hand into small pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pinch dried thyme
2 (10 ounce) boxes frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 375°F Lightly grease or spray muffin pans for 24 regular-size muffins.
  • Heat olive oil in wide skillet over medium-high to high heat. Saute mushrooms, celery and onion until liquid from vegetables renders and then evaporates so that mushrooms brown slightly, about 10 minutes. Stir the water into the vegetables in the pan to release any browned bits. Remove from heat and set aside.
  • In a large mixing bowl, lightly beat eggs with chicken broth. Stir in matzoh pieces and seasonings, then stir in spinach and mix well. Add mushroom mixture and stir well to combine.
  • Spoon into prepared muffin pans, filling level with top of cups.
  • Bake 25 minutes, till golden brown. Run a knife around the sides of each kugel to loosen, remove from pans and serve immediately or cool on wire racks, wrap and store for reheating later.

FETA SPINACH KUGEL



Feta Spinach Kugel image

I got this from Gretchencooks.com, and it sounds delicious. Placed here for safekeeping. I'll try it this week.

Provided by Pesto lover

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces fettuccine
1 medium onion, chopped
3 tablespoons vegetable oil
10 ounces frozen chopped spinach, thawed and drained
3 large eggs
1/2 lb feta cheese, crumbled
1 cup sour cream
2 tablespoons butter, melted
1/2 teaspoon nutmeg
pepper, to taste

Steps:

  • Preheat oven to 350°F
  • Cook pasta per package directions. Drain.
  • Meanwhile, saute onion in oil, stirring constantly, until brown and crispy.
  • In a large bowl, combine onions and other ingredients, except noodles.
  • Mix well, then add cooked noodles. Mix until everything is well blended.
  • Spray a 9x13 baking pan with PAM. Pour noodle mixture into baking pan.
  • Bake for 30-40 minutes.

SAVORY SPINACH CARROT MUSHROOM KUGEL OR APPETIZER



Savory Spinach Carrot Mushroom Kugel or Appetizer image

This may not be a traditional kugel, but it's absolutely delicious. I baked this in a 9x13 dish and enjoyed a big slice. The mushrooms add a meaty texture. Spinach and carrots add a freshness to the casserole. Next time I may make these into appetizer-size balls as Helaine suggests. I bet they'd be tasty that way too.

Provided by Helaine Norman

Categories     Vegetable Appetizers

Time 1h15m

Number Of Ingredients 10

2 onions, chopped
1 lb mushroom, washed and coarsely chopped
4 Tbsp oil, olive preferrably
40 oz spinach, frozen chopped, defrosted and squeezed/drained well
8 carrots, peeled and grated
8 eggs, lightly beaten
1 tsp salt, or to taste
1 1/4 Tbsp dry chicken soup mix
1 1/2 tsp pepper, or to taste
1 c cracker or matzo meal

Steps:

  • 1. Preheat oven to 350.
  • 2. Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
  • 3. Saute onions and mushrooms in skillet.
  • 4. Pour into a very large bowl and add all other ingredients mixing well after each.
  • 5. Spread mixture into pan and bake about 45 minutes.
  • 6. Can be frozen or made days ahead, kept in fridge and reheated. Can add more bread crumbs/enought to form into balls and either baked or stuffed into lightly sauteed mushrooms for delicious, savory appetizers.

SPINACH KUGEL



Spinach Kugel image

This is a great side dish. I always get compliments when I make it and everyone wants the recipe. My Aunt Sylvia, who was the best cook in the world, gave this recipe to me. It can be made ahead and reheated. It can also be made with frozen broccoli.

Provided by Anita Hoffman

Categories     Side Casseroles

Time 1h15m

Number Of Ingredients 6

8 oz fine noodles, cooked and drained
3 eggs, slightly beaten
1 pkg frozen spinach (10 oz.), cooked and drained
1/2 pt non-dairy coffee creamer (coffee rich)
1/2 c melted margarine
1 oz dry onion soup mix

Steps:

  • 1. Mix noodles and rest of ingredients.
  • 2. Put in a greased 2 quart dish.
  • 3. Bake at 325 degrees for 1 hour.

PASSOVER SPINACH KUGEL



Passover Spinach Kugel image

Make and share this Passover Spinach Kugel recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Spinach

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb frozen chopped spinach
4 matzos
7 eggs, beaten
2 tablespoons onions, grated
2 tablespoons oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350.
  • Thaw and drain spinach. Soak and drain matzo. Mix ingredients. Grease 9 x 13 inch pan. Brush top with oil before baking.
  • Bake at 350 for about an hour or until done.

Nutrition Facts : Calories 112.4, Fat 5.6, SaturatedFat 1.4, Cholesterol 123.4, Sodium 359.8, Carbohydrate 9.9, Fiber 1.5, Sugar 0.7, Protein 6.1

SPINACH CHEESE KUGEL



Spinach Cheese Kugel image

Make and share this Spinach Cheese Kugel recipe from Food.com.

Provided by lecole54

Categories     European

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 6

16 ounces egg noodles
3 eggs
1 pint sour cream
2 ounces onion soup mix (1 envelope)
10 ounces frozen chopped spinach, defrosted
4 ounces cheddar cheese, grated

Steps:

  • Cook noodles according to package directions.
  • Meanwhile beat eggs and add sour cream, onion soup mix, and drained spinach. Beat together.
  • Drain noodles, add egg mixture to noodles and mill well.
  • Pour into 9" x 13" casserole, and sprinkle cheese on top.
  • Bake at 350 degrees for one hour. Allow to set 10 minutes before cutting.

SPINACH-FETA SAVORY KUGEL



Spinach-Feta Savory Kugel image

If you have spinach already washed and some leftover noodles, this requires almost no time to prepare. It makes a great breakfast, but I often make it for dinner, as well. You can substitute other vegetables, cheeses, and seasonings as you see fit, or by what you have on hand.

Provided by A D

Categories     Other Breakfast

Time 15m

Number Of Ingredients 6

1 egg
1/3 c spinach, fresh
1/4 c feta cheese
1/3 c noodles, cooked
salt and pepper
onion

Steps:

  • 1. Onion is optional. I love onion myself, but this will taste fine without it. I used leftover angel-hair pasta, pulled apart into 3-inch pieces. I don't use salt; feta cheese is plenty salty by itself.
  • 2. Tear spinach into little pieces.
  • 3. Heat oil in the frying pan (I use an 8-inch cast iron pan). Cook onion to desired doneness. I like mine a bit golden, if I'm using onion.
  • 4. Combine egg, spinach, noodles, and crumbled cheese in a bowl or large mug. Beat them with a fork until everything is well-incorporated and covered in egg.
  • 5. Turn egg mixture into the heated pan. Cover the pan so the patty will cook through before the bottom burns.
  • 6. Cook for 5-7 minutes on one side, then turn and finish cooking on the other side.

SPINACH KUGEL



Spinach Kugel image

I got this recipe from an adorable lady at my new synagogue in FL, she made it for a celebration of her 68th wedding anniversary and it was delicious. i don't know what was better the recipe or the wonderful couple

Provided by mandabears

Categories     Greens

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 6

1 lb fine egg noodles, cooked and drained
3 (10 ounce) packages frozen chopped spinach, thawed and well drained
1 1/2 cups butter, melted
1 pint milk
4 eggs, beaten
3 3/4 ounces onion soup mix

Steps:

  • Preheat oven to 350 degrees.
  • Grease 13 x 9 pan.
  • Mix all ingredients together.
  • Bake for 1 hour.

Nutrition Facts : Calories 448.3, Fat 28.8, SaturatedFat 16.7, Cholesterol 169.4, Sodium 984.2, Carbohydrate 37.5, Fiber 4, Sugar 3.2, Protein 12.5

SPINACH NOODLE KUGEL



SPINACH NOODLE KUGEL image

Categories     Side

Number Of Ingredients 7

2 packages frozen chopped spinach
1/2 cup (1 stick) margarine
3 eggs
1 package onion soup mix
1 cup non-dairy creamer
1 package wide noodles
Sesame seeds/Corn Flake Crumbs

Steps:

  • Spray 9x13 pan. Cook noodles. Drain well. Mix all ingredient together in noodle pot over low flame. Pour into pan. Sprinkle with sesame seeds or corn flake crumbs. Bake at 350 for 1 hour.

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